Some nights you just want to get dinner on the table quickly. I mean, really quickly. On night’s like those I always turn to stir fries. Especially vegetarian ones.
Stir fries, for me, are never boring. There are just so many combinations of vegetables, spices and herbs that can come together quickly to create dinner in minutes. A dinner that tastes great and is good for you too.
I’m always trying to reduce the amount of meat our family eats and love the challenge of going vegetarian for one whole day every week. It’s easier than you might think, but if a whole day is a bit daunting, then maybe try dinner or lunch to get you started.
This mushroom stir fry actually has quite a “meaty” texture, well, they obviously don’t call mushrooms meat for vegetarians for nothing! It helped me use up a few ingredients I had in my fridge (thai green curry paste, ginger) and was beautiful served over basmati rice, which I prefer because it has a lower GI than jasmine or short grain varieties. It also works well mixed with egg noodles or served in crisp lettuce cups, san choy bau-style.
When I’ve made it on other occasions I’ve also thrown in some marinated tofu chunks, broccoli, spinach or bean sprouts. Feel free to add your favourite vegetables too, it’s a very versatile recipe.
Happy Chinese New Year everyone!
How about you? Do you actively try to eat more vegetarian meals?
Quick Thai-inspired mushroom stir fry
serves 2 (can be doubled or trebled)
- 1 tablespoon vegetable oil (I used sunflower)
- 1/2 red capsicum (red bell pepper), sliced into strips
- 3 garlic cloves, sliced
- thumb-sized piece of ginger, peeled and grated
- 2 kaffir lime leaves, thick centre stem removed, leaves finely sliced
- 250g mixed mushrooms (I used shiitake, enoki, oyster and king brown), cleaned and sliced
- 1 tablespoon Thai green curry paste
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce (or tamari to make this gluten free)
- 1 tablespoon sesame seeds
- steamed rice, to serve
1. Heat the vegetable oil in a wok or large frying pan (skillet) over medium heat. Add the capsicum and cook for 5 minutes until softened.
2. Add the garlic, ginger and kaffir lime leaves and cook for 1 minute until fragrant. Add the green curry paste and stir to coat all the ingredients in the paste.
3. Turn up the heat to high and add the mushrooms. Cook for 5 minutes until browned and wilted. Splash in the sesame oil and soy sauce and stir well. Sprinkle with sesame seeds and serve with steamed rice.